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So, a few weeks ago I wrote about being on a 30 day sugar ban, well I decided to end it early, 11 days early in fact. It went well except for a small slip up around day 8.

The reason I decided to bring sugar back was so that I could eat ANZAC Bikkies. With tomorrow being ANZAC Day there is nothing better to do than scoff down an Australian favourite.

For those of you who don’t know what ANZAC is, it stands for Australian and New Zealand Army Corps and on ANZAC Day we remember all those who fought to keep our country free, and we get a lovely day off work!

Yesterday The Rooster asked if we could make ANZAC bikkies and how could I refuse, so here they are.

These biscuits were made in war time without the addition off egg which was in short supply, they keep well and were often made to send to loved ones who were away fighting

Add the golden syrup, I think all of Nundah were making these also, the supermarket was out of golden syrup so we had to substitute some treacle

Stir over medium heat until combined

It should look like this and smell like decadent caramelly goodness

Next, add the dry ingredients

Stir until combined, add some water if needed to so that the mixture is nice and smooth

The Rooster wanted to add some white choc chips, you don’t have to add these, they are not traditional, or you could choose to add some other non traditional items, like chopped nuts, glace or dried fruit.

Due to the heat in the mixture the choc chips melted and created a marbled effect in the biscuit.

Roll level tbsp of mixture and place on a baking sheet. Give them plenty of room to grow!

Then bake for around 15 minutes at 180 degrees Celsius or a bit longer if you like a crunchy bikkie.

When they come out of the oven they will be very gooey so let them cool, this is hard.

Once they have cooled feel free to indulge.

These have been a huge hit in my house tonight, they are so delicious it is hard to stop at one!